Beef Tenderloin with Garlic-Parmesan Caramelized Onions
Prep: 20 minutes
Roast/Cook: 30 minutes • Serves: 8
5 tablespoons unsalted butter, softened
1 tablespoon grated Parmesan cheese
1 teaspoon chopped fresh basil
2 large yellow onions, halved and thinly sliced
1 teaspoon granulated sugar
1 center-cut beef tenderloin (about 3 pounds)
1-1/2 teaspoons kosher salt
1 teaspoon ground black pepper
2 tablespoons olive oil
1 tablespoon plus 1 teaspoon cornstarch
1/4 cup dry red wine such as Cabernet Sauvignon or Pinot Noir
2 cups beef broth
1. Preheat oven to 350°. In small bowl, stir garlic, 3 tablespoons butter, cheese and basil.
2. In large skillet, melt garlic mixture over medium-low heat. Add onions and 2 tablespoons water; cover and cook 10 minutes, stirring occasionally. Uncover; cook 10 minutes or until very soft, stirring occasionally. Add sugar; cook 10 minutes or until golden brown, stirring occasionally. Makes about 1-1/4 cups.
3. Sprinkle beef with 1 teaspoon salt and 3/4 teaspoon pepper. In separate large skillet, heat oil over medium-high heat; add beef and sear 1 minute on each side or until outside is browned. Place beef in large roasting pan; roast 25 minutes or until internal temperature reaches 135° for medium-rare. Transfer beef to cutting board; tent with aluminum foil and let stand 10 minutes. (Internal temperature will rise to 145° upon standing.) Cut beef into 24 slices.
4. In small bowl, whisk cornstarch and 3 tablespoons water. Place roasting pan with drippings across 2 burners over medium heat. Add wine; cook 1 minute, scraping browned bits from bottom of pan with wooden spoon. Add broth; heat to a simmer, stirring occasionally. Whisk in cornstarch mixture; cook 2 minutes or until thickened, whisking frequently. Remove from heat; whisk in remaining 2 tablespoons butter, 1/2 teaspoon salt and 1/4 teaspoon pepper. Makes about 2 cups.
5. Slice beef; serve topped with onions and gravy.
Approximate nutritional values per serving (3 slices beef, 2-1/2 tablespoons onions, 1/4 cup gravy):
537 Calories, 42g Fat (17g Saturated), 124mg Cholesterol,
677mg Sodium, 6g Carbohydrates, 1g Fiber, 31g Protein